SPICY BREAD PUDDING

INGREDIENTS

4 nos Pav Bread
1 nos Chopped Onion
1 nos Chopped Tomato
1 tbsp Chopped Garlic
2 nos Chopped Green Chilies
Chopped Green Coriander
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds (Rai)
10 nos Curry Leaves
10 nos Whole Peanuts (Optional)
1 tbsp Turmeric pd
1 tsp Red Chilly pd
1 tbsp Coriander pd
1 tsp Garam Masala pd
Salt to taste
2 tbsp Lemon Juice
4 tbsp Oil


METHOD


Chopped Pav bread into 1 inch Cubes.
Heat Pan and add Oil in it.
Now add Cumin seeds, mustard seeds and curry leaves in it.
Once they start popping.
Add chopped garlic in it.
Cook it till golden brown.
Now add chopped onion in it.
Cook them till transparent in color.
Now add chopped tomato and chilies in it.
Cook them for another 5 minutes.
Now add all dry ingredients.
Mix them and add a cup of water in it.
Once a boil comes. Turn gas on Medium flame.
Add chopped bread and mix it well.
Now add lemon juice and chopped green coriander.
Garnish with green coriander.
Serve Hot.

BROCCOLI SOUP

INGREDIENTS


1 nos Fresh Broccoli
1 nos Chopped Shallots
1 tbsp Chopped Garlic
3 cups Water
2 nos bay leaf
3 nos cloves
Half cup cream
2 tbsp Olive Oil
1 tsp Ground Pepper
Salt to taste


METHOD


Wash and Clean Broccoli.
Roughly chop it.
Heat Pan and add Oil  in it
Now add bayleaf, cloves and ginger in it.
Saute them for a minute.
Now add shallots and saute them for 5 minutes.
Now add broccoli in it.
Saute them for few minutes.
Now add water and salt in it.
Boil them for 15 minutes.
Once it get boiled keep it aside for cool.
Make a puree of the boiled mixture.
Heat pan again and now add pepper in it.
Once a boil comes add cream in it.
Stir well and cook it for another few minutes.
Serve Hot with bread sticks.

SPINACH SOUP

INGREDIENTS

1 nos Spinach Bunch
1tsp chopped Ginger
1 tbsp chopped Garlic
1 nos Chopped Shallot
3 cups Water
Half cup Cream
2 nos bay leaf
2-3 nos cloves
2 tbsp Olive oil
1 tsp Black Pepper
Salt to taste


METHOD


Wash and cut spinach.
Heat pot in a pan.
Add cloves, bay leaf and garlic
Saute them for a minutes.
Now add shallots and ginger in it.
Saute them again for 5 minutes.
Now add chopped spinach.
Saute them for 5 minutes.
Now add water and salt in it.
Boil them for 15-20 minutes.
Keep it aside for cool.
Once it get cool make a puree.
Heat the pan again.
Now add ground pepper in it.
Once a boil came add cream in it.
Keep stir the pan with wooden spoon.
Stir it for few minutes.

Serve Hot with bread stick.  

LEMON CITRUS TEA

INGREDIENTS


2 Cups Water
2 nos Tea bags
3 nos Fresh Green Mint Leaves
3 Cups Orange Juice
2 tbsp Honey
2 tbsp Fresh Lemon Juice


METHOD


Boil Tea bags in 2 cup of water.
Once it boiled keep it in fridge to cool down.
Add ice in mixer.
Pour tea water in it.
Mix orange juice in it.
Add mint leave, honey and lemon juice.
Mix well.
Add more honey for your taste.
Pour in glass with lemon slice in it.
Serve cold with fresh mint leave on it.

VEGETABLE BURGER

INGREDIENTS


For BURGER


150 gms Potatoes 
50 gms Paneer
50 gms Mix Vegetable
20 gms chopped Red pepper
2-3 Tbsp Bread Crumb
1 Tsp Ginger & Garlic Paste
2 Stem Green Onion
2 Chopped Green Chillies
1/2 Bunch Chopped Green Coriander
1 Tsp Cumin seeds
1/2 Tsp Red Chilli Pd

1/2 Tsp Coriander Pd
1/2 Tsp Garam Masala
Salt to taste 


For DRESSING


6 Burger Buns
5 Tbsp Eggless Mayonnaise
2 Tbsp Chilli garlic sauce
6 Mozzarella Cheese Slices
12 Tomato Slices
6 Onion Slices
Green Lettuces
Butter for toast


COOKING METHOD


For your Mix vegetable you can pick 
Carrot, Cauliflower, Peas, Beans
Wash and Boil Potatoes.
Once they get boiled Peel them and set a side.
Heat Oil in a pan.
Add Cumin seeds. Once they start pop up.
Add ginger garlic paste.
Add all vegetable in it. Saute them for few minutes.
Add spices in it. Mix well
Keep them a side. Cool them
Once mixture get cool,
mix them with the mash potatoes.
Add Grate paneer in it.
Add chopped Green Onion, Green coriander and Red pepper.
Now add Bread crumb and mix them.
Make 6 round burger patties.
Shallow fry them in a frying pan, till get golden brown in colour.


Mix mayonnaise and chilli garlic sauce in a bowl.
Toast burger bun with little butter on it.
Apply the chilli mayo sauce on both side of burger bun.
On the lower bun put a slice of onion, than lettuce, than tomatoes.
now put vegetable patties on it & cheese slice on top of patty.


Serve Hot....

VEGETABLE LASAGNA

INGREDIENTS


VEGETABLE
1 Sliced Onion
3 Sliced Mushroom
1 Chopped Carrot
Half Cup Corn
1 Green Pepper
1 Red Pepper
1 Cup Green Beans
Half Cup Peas
2 Cloves Chopped Garlic
2 Tbsp Olive Oil 
Salt to taste

Half Tsp Black Pepper pd

ALFREDO SAUCE
30 gms Butter
30 gms All purpose Flour
300 ml Milk
Salt to taste
Black pepper for taste


AMATRICIANA SAUCE
10 Red chopped Tomatoes
5 Fresh chopped Green Basil Leaves
1 Chopped Onion

1 Chopped Carrot
2 Stem Chopped Celery 
5 Cloves Chopped Garlic
Half Bunch Green Parsley
Salt to taste
2 Tbsp Sugar
1 Tbsp Black Pepper pd
100 ml Olive Oil


12-15 Dry Lasagna Sheets
250 gms Mozzarella Cheese
50 gms Parmesan Cheese

COOKING METHOD


Soak Lasagna Sheets in Luke Warm Water.


VEGETABLE


Heat pan add Olive oil and garlic in it.
Now add onion and saute it.
Add all vegetables and saute it for 5 mins.
Add salt and pepper. Saute in for another few mins.
Keep it in another bowl.

ALFREDO SAUCE

Heat Butter in Sauce pan.
Add flour in it. Mix it on medium heat.
Make a white roux.
Now add milk in it. Stir it on medium heat.
Now add salt and pepper in it.


AMATRICIANA SAUCE

Heat oil in sauce pan.
Add garlic and saute it for few mins.
Now add onion, carrot and celery in it.
Saute it for 10 mins.
Now add tomatoes and basil in it.
Cook it till tomatoes get smooth.
Add Salt, Pepper, Sugar and parsley in it.
Cook it till get smooth.


Brush rectangle glass bowl with olive oil.
Now add Tomato sauce in it.
Spread Pasta sheet in it.
Now add vegetable layer and Alfredo sauce in it.
Now add Mozzarella and Parmesan Cheese on it.
Spread Paste sheet in it.
Add Tomato sauce on it and spread cheese on it.
Repeat this layer 2-3 times. 
Finish with Tomato sauce and spread cheese on it.
Preheat the oven at 350 F.
Cover the bowl with foil.
Bake it for 20 mins. 
Remove it from Oven.
Serve Hot with Cheese on it.

KAJU CURRY (Cashew Curry)

INGREDIENTS

1 Chopped Onion

1Chopped Tomato

1 tbsp Ginger/Garlic paste

½ Cup Cashew soaked in Milk

1 tsp Chopped Cashew for Garnish

1 tsp Cumin seeds

1 tsp Turmeric pd

½ tsp Red Chilli pd

1 tsp Coriander pd

½ tsp Garam Masala pd

30 ml Cream

4 tbsp Cooking Oil

Chopped Green Coriander for Garnish

COOKING METHOD

Crush cashew in mixer with milk.

Heat oil in pan, and add cumin seeds.

Once it starts popping add onion and cook it till golden brown in color.

Now add ginger/garlic paste and cook it for another few minutes.

Then add chopped tomatoes in it.

Add water to make smooth gravy.

Now add all dry ingredients in it. Stir it on low heat.

Add more water if needed.

Now add crushed cashes in it. Cook it for another 5 minutes.

Now lower your heat and add cream in it. Stir it.

Serve hot with green coriander on top.

VEGETABLE PUFF PATTIES

INGREDIENTS

1 Puff Patties Sheet

2 Boiled Potaotes

1 Chopped Onion

1 Fined Chopped Carrot

½ Cup Green Peas

1 tbsp Chopped Ginger/Garlic

1 tsp Turmeric

½ tsp Red Chilli Pd

½ tsp Garam Masala

1 tsp Cumin seeds

1 tsp pounded Coriander seeds

Chopped Green Coriander

2 tbsp Cooking Oil

Salt to taste

1 Egg

COOKING METHOD

Before you start follow the instruction on the box and thaw the puff patties sheet according to it.

Peel and mash the potatoes.

Heat oil in a pan. Add cumin and coriander seeds in it.

Once it starts popping add ginger and garlic.

Cook it for few minutes, and then add chopped onion in it.

Cook it for another few minutes, now add all the spices and stir it.

Simmer your heat now add potatoes, carrot and green peas.

Mix it all together. Keep it off from heat and let be cool off.

Once it cool down add chopped green coriander and mix it.

Whisk egg with water in a bowl.

Preheat the oven for 400 Degree F.

Sprinkle flour on both side of patties sheet.

Roll it evenly and make 4 inch square out of it.

Take spoonful of mixture of potatoes and place it in the centre of the sheet.

Brush 2 sides of the sheet with egg.

Close it by lifting the 2 brush corner over the filling and press it tightly.

Apply some pressure on the side of corner so that it sticks together.

Brush with egg wash on top.

Bake it for 5-7 minutes until it golden brown in color.

Serve warm as snacks.

BABA GHANOUSH (Roasted Eggplant)

INGREDIENTS

1 Whole Eggplant

2 tbsp Roasted Sesame seeds

2 tbsp Sesame Seeds Oil
3 Cloves Roasted Garlic

2 tbsp Sour Cream

2 tbsp olive oil

Green Coriander for garnish
Salt and pepper to taste


COOKING METHOD

Preheat oven to 400 degrees F.

Make slight cut on the skin of the eggplant with the knife.

Lightly grease the eggplant.

Roast it for 20 to 25 minutes, turning occasionally, until it cooks.

Take a large bowl with cold water and cool the eggplant.

It’s easy to peel the skin before its cool down.

Place all the ingredients in an electric blender and puree.

Transfer mixture into a mixing bowl.

Garnish it with chopped green coriander on the top.

Serve Cold with Olive oil on top with the side of Chips or Toasted Bread.

BEANS SALAD

INGREDIENTS

500 gms Mix Bean Can
3-4 Celery Heart Stems
Half Chopped Red Onion
2-3 Chopped Green Onion
Chopped Fresh Parsley
Salt to taste
Half tsp Black Pepper pd
1 tbsp Olive oil
Few Drops of Lemon Juice


COOKING METHOD


Open can of beans and Rinse it in cold water .
Cut celery in small dice.
Mix all ingredients in bowl.
Mix them gently.
Serve with any side or Serve them as a Snack.

PANEER TIKKA

INGREDIENTS


250 gms  Paneer 
(Indian Cottage Cheese)
1 Onion
1 Red Pepper
1 Yellow Pepper

1 Tomato


For Marination


2 tbsp Sour Cream
1 tsp Vinegar
1 tsp Lemon Juice
1 tsp Ginger Garlic Paste
1 tsp Coriander Pd
1 tsp Red Chili Pd
Half tsp Garam Masala Pd
1 tsp Chat Masala
2 tbsp Fresh Green Corinader
Salt to Taste

COOKING METHOD


Cut Paneer in 1inch cube or in thick Slice.
Cut Vegetables in Equal size of Paneer.
Mix all the marination ingredients in a bowl.
Add cut vegetables and Paneer in the marination.
Keep in fridge for atleast 2-3 hours.


Pre Heat oven on grill setting.

Thread the marination onto bamboo skewers in a combination of your choice.

Put the marinated pieces  on the baking tray.

Put in the over for 5 mins.

Turn the skewers and cook for another 5 mins.

Cook the skewers till paneer get nice drown color.

Put the skewers in serving tray.

Serve hot with chopped fresh coriander and chat masala on top.

RADISH SALAD

INGREDIENTS

1 pcs Grated Radish

Half Slice Red Onion

1 tsp Black Mustard Seeds

1 pcs Chop Green Chili

2 tbsp Green Coriander

Salt to taste

Half tsp Red Chili Pd

1 tbsp Lemon Juice

1 tsp Chat Masala Pd 

COOKING METHOD

Grate the carrot and squeeze them with hands to remove the excess water from it.

Add all ingredients in the mixing bowl.

Mix them gently.

Add salt and lemon juice according to taste.

Serve along with Food or Snacks.

VEGETABLE BIRYANI

INGREDIENTS

For Rice

300 gms Basmati Rice                                                       2-3 Bay Leaves
4-5 Green Cardamom                                                              4-5 Cloves
Half Cinnamon Stick                                                                Salt to taste
2 tbsp Cooking Oil

For Vegetables

500 gms Mix Vegetable                                                2 Chopped Onion
2 Chopped Tomatoes                                    2tbsp Ginger & Garlic Paste
100 gms Yogurt                                                               2-3 Bay Leaves
3-4 Cloves                                                                Half Cinnamon Stick
3-4 Green Cardamom                                                1 Black Cardamom
1 tsp Cumin Seeds                                                    2 tbsp Coriander Pd
1 tsp Whole Black Pepper                                                 1 Red Chili Pd
1 tsp Turmeric Pd                                                                  Salt to taste
Chopped Green Coriander                                                     2 tbsp Butter
5 tbsp Cooking Oil                                                                 Salt to taste

COOKING METHOD

For vegetables u can use fresh carrot, cauliflower, broccoli, Green Peas, Dice Potatoes.

 Wash rice and soak it for 30 mins. Heat pot and add oil and dry ingredients in it. 

Once they start popping add rice and salt in it. Now add 750 ml of water and boil it. 

Once rice get cooked stir it gently and keep it in same pot. 

Heat oil in deep pot. Now add bay leaves, cloves, cinnamon, cardamom and cumin seeds.

Once they start popping add chopped onion and cooked till golden brown. 

Add ginger n garlic paste and cook it for another few mins. 

Add chopped tomatoes in it and cook it till get smooth.

Now add all dry ingredients and little water to cook them.

Add cut vegetables pics in it and cook them till half done.

Add yogurt and mix it gently. Add water in it to make smooth gravy.

Take another deep pan and add half rice on bottom and put half vegetable gravy on top.

Now add rest rice and chicken gravy on top.

Now put chopped green coriander on top.

Cover the pan with lid and keep it for 5-10 mins on medium heat.

Gently mix them before serve.

Serve Hot with green coriander on top.

CHICKEN MANCHURIAN

INGREDIENTS


250 gms Boneless Chicken
1 cup AP Floor
2 Eggs
Salt to taste
1 tsp Black Pepper pd
2 tbsp soy sauce


For Gravy


1 Chop Onion
1 tbsp Chop Garlic
3 tbsp Soy Sauce
Salt to taste
1 tsp Black pepper pd
2 tbsp Chop Green Onion
2 tbsp Corn Starch
3 tbsp Oil
Oil for Frying


COOKING METHOD

• Cut chicken in small pieces. 
• Mix all ingredients in bowl.
• Heat oil in frying pan.
• Fry the chicken pieces till cook or golden brown. Keep it a side.
• Heat another pan add 3 tbsp oil in it.
• Add chop onion, garlic in it and saute for minute.
• Add Chicken pieces in it. Add soy sauce, salt and pepper in it and gently mix it.
• Mix corn starch in half cup of water. Add the mixture in the pan and gently mix it.
• Serve hot with chop green onion on top.
• Serve with Rice or Noodles.